KING CRAB AND SHRIMP COCKTAIL

These delicacies of crustaceans come together for a mouth-watering sensation

OYSTERS ON THE HALF SHELL

New Zealand oysters on ice with our brandy laced cocktail sauce

SNOW CRAB CAKES

Grilled crab cakes complemented with hollandaise, tropical fruit salsa and micro greens

PORTUGUESE BEAN SOUP

Hearty and flavorful ham-hock stew

CLAM CHOWDER

New England-style white with loads of clams

WAHOOO CAESAR

Classic Caesar salad

POKE SALAD

Island-style fresh raw fish on mixed greens with crispy won ton pi, sweet rice vinaigrette and wasabi aioli

AHI (TUNA) SALAD

A mound of our tuna salad piled high on mixed greens with asparagus spears, tomatoes, laced with extra virgin olive oil and balsamic vinegar

FRESH FRUIT ARRAY

This array of tropical fruits comes together with orange yogurt

WOK FRIED OPAI (SHRIMP)

A basket of popcorn shrimp lightly battered then deep-fried complementing cocktail and tartar sauces with steak fries

GRILLED WAHOO & CHEDDAR CHEESE SANDWICH

Known in Hawaii as ONO (meaning tasty) this fish is lightly seasoned, dipped in egg, then grilled with melting cheddar cheese, topped with a ranch dressing spread and accompanied by fresh fruit

FRESH AHI SANDWICH

Grilled with fresh herbs, served on a toasted sesame bun with pineapple papaya relish, guava basil spread and island greens

SHRIMP & TUNA MELT

Shrimp and ahi salad with avocado and mild cheddar cheese tucked between our freshly baked sourdough bread served with steak fries

BACON LETTUCE TOMATO AND CRAB

A BLT sandwich enhanced with snow crab salad on toasted freshly baked sour dough bread with island greens

BEACH BOY CHEESEBURGER

Choice ground sirloin with cheddar cheese, grilled Maui onions and mushrooms, served with steak fries

LONGBOARD FRENCH DIP

Thinly sliced prime rib roast beef with garlic and fresh herbs on a hoagie bun, served with natural drippings, creamed horseradish and island greens

BEEF STROGANOFF

Tender slices of beef, mushrooms and onions simmered in cheesy sour cream gravy spread over a French hoggie roll and island greens

TERIYAKI GRILLED CHICKEN SANDWICH

Seasoned chicken breast topped with grilled pineapple, served on a sesame bun with wasabi mayonnaise and steak fries

KALUA PORK SANDWICH

Hawaiian-style imu roast pork simmered in a hoi sin barbecue sauce with tomatoes, cucumber curlsand fresh fruit

BANANAS & CREAM

Chocolate caramel tulip filled with caramel ice cream, accompanied by bananas grilled in butter and fine liqueurs

PONDUCE STRAWBERRY BREAD PUDDING

Individually baked Hawaiian sweet bread and fresh strawberries in a rich, buttery bourbon sauce; topped with almond whipped cream

CHOCOLATE 101

Chocolate upon chocolate an array of delicacies comes together in this chocolate course

CARAMEL CUSTARD

Creamy vanilla bean with cinnamon and orange zest complemented with a raspberry caramel glaze

CRAB STUFFED MUSHROOMS

Stuffed with crab and seasoned artichokes then crowned with creamy hollandaise sauce

STEAMED OYSTERS

Half dozen oysters simmered in a broth of ginger root, garlic, scallions and sweet rice wine

SASHIMI PLATTER

With all the traditional fixings

WOK-FRIED SOFT SHELL CRAB

Complemented with sushi rice, avocado, crab salad and micro greens

WOK-FRIED SASHIMI

Wrapped in nori, lightly battered, and served with a citrus wasabi aioli

SMOKED SALMON VEGIE WRAP

Slices of salmon, fresh vegetables tucked in rice paper Thai chili and curry peanut dipping sauce

SHRIMP COCKTAIL CLASSIC

Jumbo cocktail shrimp, traditionally served with cocktail sauce spiked with brandy

BRAISED ESCARGOT

With oyster mushrooms in a double-garlic, herb buttered sweet cream sauce

STEAMED CLAMS

In a garlic butter, herb and champagne broth

COCONUT CRUSTED CRAB CAKES

Pineapple-papaya relish and Thai chili sauce with doubled-garlic mushroom sweet cream sauce

OYSTER SHOOTERS

Served with wasabi chili, brandied cocktail sauce, and our own tropical salsa

BLUE CRABMEAT CHOWDER

A hearty dish rich creamy and flavorful

FRENCH MAUI ONION

With a new twist, essence of bay shrimp

CLAM CHOWDER

Manhattan-style with loads of clams

CIOPINIO

Italian seafood stew in a rich tomato broth

BOUILLABAISE

French seafood stew in a pernod liquor broth

CRAB STUFFED BAKED POTATO

This hot salad is packed with a trio of cheese, fresh bacon bits, loads of snow crabmeat and roasted garlic

AHI POKE

Island-style fresh raw fish on mixed greens with rice vinegar and wasabi vinaigrette

WAHOOO CAESAR

With your choice of seared ahi or chicken breast

WAHOOO GRILLED SALMON SALAD

Grilled salmon on mixed greens, hearts of palm, balsamic vinegar cucumber dill dressing

BOW TIE PASTA WITH SOFT SHELL CRAB

Deep-fried soft shell crab laid on a bed of zucchini parmesan topped with a creamy saffron fennel sauce

SHRIMP LINGUINE

Jumbo shrimp, mushrooms, sun-dried tomatoes, artichoke hearts and capers in a zesty garlic herb cheese sauce

BOW TIE PASTA WITH CHICKEN BREAST

Broiled to perfection, sliced, then layered on a garlic cream sauce smothered with Parmesan cheese, mushrooms spinach, and pesto

CLAMS LINGUINE

Steamed Clams layered over pasta seasoned with garlic, herbs, leeks in a white wine creamy mozzarella sauce

TERIYAKI GRILLED CHICKEN SANDWICH

Seasoned chicken breast with grilled pineapple and wasabi mayonnaise on an onion bun

KALUA PORK SANDWICH

Imu-roasted Hawaiian-style, simmered in a hoi sin barbecue sauce, then served with sliced tomatoes and cucumber curls

WAIPOULI SEAFOOD PLATTER

Breaded shrimp, scallops, calamari rings and grilled island fish with dipping sauce

MANINI STEAK

Petite sirloin broiled to perfection and served with onion rings, mashed potatoes and gravy

FRENCH DIP

Thinly sliced roast prime rib of beef cooked with garlic and herbs served on a hoagie with natural drippings and creamed horseradish

FRESH AHI SANDWICH

Broiled with fresh herbs and served on a toasted onion bun with pineapple-papaya relish and guava basil spread

SEASHORE PASTA

Clams, bay shrimp and fresh herbs in a creamy garlic Parmesan sauce

ONO (Wahoo)

Broiled with herbed garlic butter, complemented with a burnt butter bordelaise finished with a squeeze of lemon and capers

LUAU AHI (YELLOW FIN TUNA)

Broiled to perfection, then simmered in a clam stock of coconut milk, Hawaiian taro leaves, julienne of carrots, turnips, and scallions

MAHI MAHI (DORADO)

Delicately flavored fish crabmeat filling crusted with macadamia nuts meuniere butter and a pineapple-papaya salsa

KONA KOMPACHI (BIG ISLAND GROWN)

Pan-fried, then stuffed and baked with a bay shrimp, cheese and spinach filling, finished with a port wine bordelaise

STUFFED HEBI (SPEAR FISH)

Stuffed with artichokes, tomatoes, avocado, mushrooms, Maui onions and Parmesan cheese, then lightly breaded and baked. Served with sherry wine garlic cream sauce, lobster brandy glaze and meuniere butter

OPAH (MOONFISH)

Pan-fried with bay shrimp, sun-dried tomatoes, mushrooms, and a lobster brandy cream glaze

VOLCANO SPICED WALU (SEABASS)

Seasoned and seared on the grill, served over mashed potatoes, sautéed mushrooms and spinach in a pesto cream

SHUTOME (BROADBILL)

Broiled, served with a passion fruit glaze, bouquet of sauté vegetables and feta cheese

LOBSTER SAFFRON

Broiled, then sliced in saffron butter sauce

KING CRAB LEGS

12 oz. of split crab legs baked to perfection and complimented with drawn lemon butter

CRAB STUFFED PRAWNS

Jumbo prawns with crab stuffing piled high, then baked with our bourbon butter glaze and topped with hollandaise

SEARED SCALLOPS

Large sea scallops seared and served with a lotus root passion fruit sesame glaze

SCAMPI PROVENCAL

Sautéed with a tangy garlic herb butter baked tomato, boursin cheese and artichokes

CHOICE SIRLOIN STEAKS

ROAST PRIME RIB OF BEEF

FILET MIGNON BEARNAISE

The prince of steaks broiled to your liking

TERIYAKI RIB-EYE

Marinated, shoyu ginger barbecue sauce

STUFFED PORK CHOPS

16 oz. center cut chop simmered in Napa chardonnay

BABY BACK RIBS

Always a favorite, succulent and tender

WAHOOO SWEET SALMON

Marinated, shoyu ginger grilled to perfection served on a bed of sesame jasmine rice, micro greens, wasabi butter cream, and caviar

HAWAIIAN SPINY LOBSTER TAIL

HAWAIIAN ISLANDS FRESH CATCH

KING CRAB LEGS

GARLIC SHRIMP AND SCALLOPS

BANANA PATCH FLAMBÉ (FOR TWO)

A blend of tropical fruit and nuts caramelized in rich butter and brown sugar, laced with hazelnut liqueur, and flamed with brandy at your table

BANANAS & CREAM

Chocolate caramel tulip filled with caramel ice cream, accompanied by bananas grilled in butter and fine liqueurs

PONDUCE STRAWBERRY BREAD PUDDING

Individually baked Hawaiian sweet bread and fresh strawberries in a rich, buttery bourbon sauce; topped with almond whipped cream

CHOCOLATE 101

Chocolate upon chocolate an array of delicacies comes together in this chocolate course

BAKED PAPAYA

Baked with caramelized sugar, cinnamon and butter filled with vanilla ice cream caramel glaze

CARAMEL CUSTARD

Creamy vanilla bean with cinnamon and orange rind complemented with a raspberry caramel glaze

WAHOOO CHOCOLATE SOUFFLÉ

| (please allow 30 minutes for preparation)